摘要
为探讨有效的冷鲜草鱼保鲜技术方案,分别以壳聚糖复合保鲜液(10 mg/mL壳聚糖+5 mg/mL茶多酚+2 000 U/mL溶菌酶)和无菌水(对照组)处理草鱼片,通过对比草鱼冷藏过程中鲜度(K值)、ATP关联物含量、汁液流失率、质构特性、挥发性气味等指标的变化情况,分析壳聚糖复合保鲜对草鱼肌肉品质变化的影响。结果表明:冷藏过程中,草鱼肉的K值、次黄嘌呤含量、汁液流失率、黏附性和挥发性物质随时间延长有不同程度增加,但保鲜组样品的增幅明显小于对照组;对照组草鱼的肌苷酸含量和硬度随时间延长逐渐下降,而保鲜组则先上升后下降,且下降变化率明显低于对照组。说明壳聚糖复合保鲜液对草鱼保鲜效果较好,能有效延缓鱼肉的品质劣变进程。
To explore an effective method to preserve the quality of grass carp during cold storage,the effect of chitosan coating incorporated with food preservatives on the flesh quality of grass carp was evaluated by determining quality changes in fish fillet samples treated with 10 mg/mL chitosan+5 mg/mL tea polyphenols+2000 U/mL lysozyme and those treated with sterilize water(control)in terms of freshness(K-value),adenosine triphosphate(ATP)-related compounds content,juice loss rate,texture and volatile components during cold storage.The results showed that K-value,hypoxanthine,juice loss rate,adhesiveness and volatile components increased to different extents with increasing storage time,especially for the preservative-treated group.Inosinic acid and hardness values in the control group kept on declining with storage time,whereas those in the preservative-treated group initially rose and then dropped at a significantly lower rate than that observed for the control group.This study indicated that the chitosan coating incorporated with food preservatives could effectively maintain the flesh quality and delay the quality deterioration of grass carp.
作者
李佳艺
陈赛
刘永乐
俞健
李向红
黄轶群
王发祥
LI Jiayi;CHEN Sai;LIU Yongle;YU Jian;LI Xianghong;HUANG Yiqun;WANG Faxiang(Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources,School of Chemistry and Food Engineering,Changsha University of Science and Technology,Changsha 410114,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第7期220-225,共6页
Food Science
基金
国家自然科学基金面上项目(31972106)
湖南省教育厅重点项目(19A027),湖南省教育厅优秀青年项目(17B016)。
关键词
草鱼
壳聚糖
复合保鲜剂
K值
电子鼻
grass carp
chitosan
composite preservative
K-value
electronic nose
